Sweet Potato Brussels Sprout and Kale Salad – Love a good hearty salad full of nutritious veggies? This sweet potato salad features roasted Brussels sprouts, roasted sweet potatoes, chopped kale, pecans, and a delicious Italian dressing with parmesan. Perfect for a healthy lunch, this salad keeps very well and can complement your meal prep boxes. Enjoy!
Ingredients list for the Sweet Potato Brussels Sprout Kale Salad
- 1 1/2 lb (700g) Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and diced
- 1/2 cup (125 ml) extra-virgin olive oil, divided
- Kosher salt and fresh cracked black pepper
- 3 cups kale, chopped
- 1 cup pecans, halved
- 2-1/2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 garlic cloves, finely minced
- 2 tablespoons parmesan, shaved
- 1/4 teaspoon freshly ground black pepper, plus more to taste
Directions
1. To make the Roasted Sweet Potato Brussels Sprout Kale Salad: Preheat your oven to 400ºF (200ºC). Spread the diced sweet potatoes and halved Brussels sprouts apart on the sheet pan.
2. Drizzle everything with 1/4 cup olive oil, sprinkle with seasoning, then add salt and pepper to taste. Roast Brussels sprouts and sweet potato on the bottom rack until softened and deeply browned, approx. 20–25 minutes.
3. In the meantime, make the dressing: In a mason jar, combine 1/4 cup olive oil, vinegar, garlic, Italian seasoning, pepper, and parmesan. Close the jar and shake vigorously to emulsify. You can also mix the vinaigrette with a fork.
4. Transfer the roasted sweet potatoes and Brussels sprouts in a large salad bowl. Add chopped kale and pecans. Drizzle the vinaigrette on top and sprinkle parmesan shavings. Toss to combine and serve the roasted sweet potato and Brussels sprouts salad immediately or chilled at room temperature. Enjoy!
Tips for the Roasted Sweet Potato Brussels Sprout Kale Salad recipe
Fall flavors are in full fledge in this scrumptious kale salad with roasted Brussels sprouts and sweet potato. Here are a few tips to make it even better:
- This sweet potato and Brussels sprouts salad recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, simply omit the parmesan in the dressing!
- You can turn the Brussels sprouts cut side down so they get that nice golden sear!
- You can massage the kale to make it softer: Using your hands squeeze or massage the kale with a little olive oil until it turns dark green and decreases in volume by about a third. This will make your kale more flavorful and less fibrous in the salad.
How and how long to keep the roasted sweet potato and Brussels sprout salad
This salad is best when fresh, but leftovers can be stored in the refrigerator for up to 3 days. This salad keeps well so you can use it extensively for meal prep throughout the week.
More Fall salad recipes you might like
- Healthy Sautéed Kale Salad with Bacon, Walnuts, and Cranberries
- Apple Cranberry Bacon Kale Salad
- Kale Salad With Quinoa, Apples, and Cheddar
- Shaved Brussels Sprout Salad with Beet and Carrots
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How did it turn out?
Best salad ever and first salad I’ve ever found that completely compliments a Turkey day. I could (and did) eat it for days.
